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Grilled chicken with creamy leeks, mushrooms and peas

 6 ratings

Prep Time:10 mins

Cooking Time:25 mins

Serves:1 Adult

Grilled chicken with creamy leeks, mushrooms and peas

This dinner is a comforting classic. Served with potatoes this makes a great family meal.


  • 250g / 8½oz. of baby new potatoes
  • 1 medium chicken breast (130g / 4½oz.)
  • 1 teaspoon of olive oil
  • 1 small leek, washed, trimmed and finely sliced
  • 2 tablespoons of water
  • 1 teaspoon of dried thyme
  • Dash of white wine
  • 5 medium mushrooms, thinly sliced
  • 2 tablespoons of frozen peas
  • 1 tablespoon of low-fat crème fraiche
  • 1 tablespoon of fresh parsley, chopped
  • Black pepper, to taste


  1. Boil the potatoes in a saucepan for 20 minutes until cooked through.
  2. Heat the grill and when ready cook the chicken on both sides until tender and cooked through. This will take between 8-10 minutes depending on the thickness of the chicken breast.

  3. As the chicken is cooking, heat a non-stick saucepan over a medium heat and add the oil.

  4. When the pan is hot add the leek along with 2 tablespoons of water and the thyme.

  5. Turn the heat down to low, cover with a lid and allow the leek to gently steam for about 5 minutes, or until soft.

  6. Next add the wine, sliced mushrooms, peas and crème fraiche.

  7. Cook gently for a further 5 minutes until the mushrooms are soft and season with a pinch of black pepper.

  8. Serve the chicken and baby potatoes with the sauce and garnish with the freshly chopped parsley.

What you will need

  • Chopping board
  • Chopping knife
  • Cutlery
  • Kitchen scales
  • Saucepan

Serving suggestions

Serve with a side salad for some extra vegetables

"Remember to never wash raw chicken but to wash your hands with warm soapy water after handling it"

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